Chicken Stew

Wholesome Cove

This hearty chicken stew features tender chicken pieces swimming in a thick, flavorful broth alongside carrots, potatoes, and celery. It's the ultimate comfort food that warms you from the inside out, perfect for chilly evenings and family dinners.

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Prep Time 20

Cook Time 55

Total Time 1 15

Course Soup

Cuisine American

Servings servings

Calories 385 kcal

Equipment

Large Dutch oven or heavy-bottomed pot At least 6-quart capacity
Sharp chef's knife For chopping vegetables
Cutting board
Wooden spoon or silicone spatula For stirring
Measuring cups and spoons
Tongs For handling chicken
Ladle For serving

Ingredients

2 pounds boneless, skinless chicken thighs 900g, cut into 1-inch pieces
3 tablespoons all-purpose flour divided
3 tablespoons olive oil divided
2 tablespoons unsalted butter
1 large yellow onion diced
3 medium carrots peeled and sliced into 1/2-inch rounds
3 celery stalks diced
4 cloves garlic minced
1 pound baby potatoes 450g, halved
4 cups low-sodium chicken broth 950ml
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon dried sage
2 bay leaves
1 teaspoon kosher salt plus more to taste
1/2 teaspoon black pepper plus more to taste
1/4 cup heavy cream 60ml, optional for creamier stew
2 tablespoons fresh parsley chopped, for garnish

Instructions

Pat chicken thighs dry with paper towels, cut into 1-inch pieces, place in a bowl, and toss with 2 tablespoons flour until evenly coated. Season generously with salt and pepper.
Heat 2 tablespoons olive oil in Dutch oven over medium-high heat until shimmering. Working in batches, add chicken in a single layer and cook undisturbed for 3-4 minutes per side until golden brown. Transfer to a plate and set aside.
Reduce heat to medium and add remaining 1 tablespoon olive oil and 2 tablespoons butter to pot. Once butter melts, add onion, carrots, and celery with a pinch of salt and pepper. Cook for 5-6 minutes until onion is translucent, then add garlic and cook for 30 seconds until fragrant.
Sprinkle remaining 1 tablespoon flour over vegetables and stir continuously for 1-2 minutes to cook off raw flour taste and create a light roux.
Pour in chicken broth, scraping up browned bits from bottom of pot. Add halved potatoes, thyme, rosemary, sage, salt, pepper, bay leaves, and return browned chicken with accumulated juices to pot. Stir to combine.
Bring to a boil over high heat, then reduce to medium-low to maintain a gentle simmer. Partially cover and simmer for 30-35 minutes, stirring occasionally, until potatoes are fork-tender and chicken reaches 165°F internal temperature.
Remove and discard bay leaves. Taste and adjust seasoning with additional salt and pepper. If desired, stir in heavy cream and warm through for 2-3 minutes without boiling. Adjust consistency with broth if too thick or simmer uncovered if too thin.
Ladle hot stew into bowls, ensuring each serving has plenty of chicken, vegetables, and broth. Garnish with freshly chopped parsley and serve immediately with your favorite bread.

Notes

Don't skip browning the chicken - this creates deep, complex flavors through the Maillard reaction that you can't achieve otherwise.
Use low-sodium broth to control the saltiness of your final dish, especially since the stew reduces as it cooks.
Cut vegetables uniformly so they cook at the same rate, preventing some from turning mushy while others stay hard.
Brown chicken in batches to avoid overcrowding, which drops the temperature and causes steaming instead of browning.
For extra flavor, use bone-in chicken thighs and remove bones before serving.
This stew tastes even better the next day as flavors meld together - perfect for meal prep.
Store in airtight containers in the refrigerator for up to 4 days or freeze for up to 3 months.
Thaw frozen stew overnight in refrigerator before reheating, or reheat directly from frozen over low heat for 25-30 minutes.
For a thicker stew, mash a few potato pieces against the pot side and stir in, or make a cornstarch slurry (2 tablespoons cornstarch + 2 tablespoons cold water).
Substitute chicken breasts if preferred, but reduce simmering time to 20-25 minutes to prevent drying out.

Nutrition

Serving: 1servingCalories: 385kcalCarbohydrates: 26gProtein: 31gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 142mgSodium: 720mgPotassium: 850mgFiber: 3gSugar: 4gVitamin A: 120IUVitamin C: 25mgCalcium: 6mgIron: 15mg

Keyword chicken dinner, chicken stew, comfort food, hearty soup, one pot meal